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Hot Chocolate on a Stick

Recipe from the December 2012 Newsletter

Serves 10

Hot Chocolate on a Stick

9 ounces milk chocolate bars (not chips)
7 ounces semi-sweet baking chocolate (not chips)
1/2 cup loosely packed baking cocoa
1 cup loosely packed powdered sugar
1/8 teaspoon salt
miniature marshmallow

sticks (at least 5 inches long)
piping bag or sandwich bag with 1/2? corner cut off
ice cube tray or deep candy mold, each cavity approximately 1 ounce

In a medium bowl, sift together cocoa, powdered sugar, and salt. Set aside

Chop chocolate into small pieces (no larger than about 3/4? inch long) and combine in a glass bowl that is completely dry. Microwave in 30 second bursts on 50% power, stirring between each burst, ensuring that your spatula is also completely dry. Once chocolate is about 2/3 melted (there are still some chunks in the melted chocolate), stir until remaining chunks melt. This prevents the chocolate from getting too hot.

Pour melted chocolate into the mixing bowl containing the dry ingredients and stir until combined. Mixture will be very thick, similar to brownie batter. Spoon mixture into a piping bag (no coupler or tip is needed) or into a sandwich bag with the corner sliced off. Pipe the chocolate into an ice cube tray.

Once all chocolate has been piped, pound the tray lightly on the counter to eliminate air bubbles and to flatten the tops of the cubes if they are uneven. Working one cube at a time, insert a stick and place four mini marshmallows onto the top of the cube. Once all cubes are complete, set aside until cubes are completely dry. You can also place them in the fridge if you are in a hurry.

Once all cubes are dry, remove carefully from the molds. Wrap pretty and store in the cupboard.

To Use:
Heat up 1 cup milk (approximately 1 ounce of chocolate should be used for each cup of milk, so adjust based on the weight of your cube) and stir in. Cube will take several minutes to dissolve completely.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

December 2012 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.

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